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Thai Coconut Chicken Curry
Thai Coconut Chicken Curry

Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, after all. A lot of it really is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to thai coconut chicken curry recipe. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Thai Coconut Chicken Curry:
  1. Take Large handful of cilantro, stems or roots only
  2. Provide 4 knobs fresh tumeric, skin peeled
  3. Prepare 7 cloves Garlic, skin peeled
  4. You need 1 large piece of ginger, skin peeled and cut into large knobs
  5. Provide 3 Shallots, skin peeled and sliced in half
  6. Provide 2 stalks Lemongrass, skin peeled and cut into short pieces
  7. Prepare 5 Thai green chilies
  8. Provide 4 Serrano chilies, deseeded and split lengthwise
  9. Prepare 3 boneless chicken thighs (skin on)
  10. Use Salt and pepper
  11. You need 1 tablespoon neutral oil
  12. Take 1/4 cup curry paste
  13. Take 1 1/4 cup(ish) coconut milk
  14. Take 1 cup broccoli tops
  15. Prepare 1/2 cup sugar snap peas
  16. Prepare Handful Basil
  17. Take Squeeze lime juice
  18. Take Coconut sugar (regular sugar works fine as well)
Instructions to make Thai Coconut Chicken Curry:
  1. The night before, salt and pepper your chicken thighs and leave it in the fridge overnight. This dries out the chicken skin and will help create a delicious crispy chicken skin.
  2. In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste.
  3. Next, give it a taste to see if you like the spicy flavor. Then add in as many or as little green thai chilies that you’d like. I choose 5 for a nice balance spicy curry paste.
  4. In a large skillet, cook the thighs skin side down on medium heat. Don't worry about cooking it all the way through. You really just want some nice golden brown color.
  5. Next, add in your curry paste and fry until super fragrant and the moisture has been fried off as well!
  6. Add in a pinch of salt and pour in 1/2 cup of coconut milk and cook until the oil separates from the curry paste. Next, add in about 2 tablespoons of water just to thin it out and cook for just a couple of minutes.
  7. Add in coconut sugar to desired sweetness
  8. Add in your broccoli tops, sugar snap peas, and diced crispy chicken. Cook for 5 minutes or until you veggies are tender NOT mushy and the chicken has been cooked through.
  9. Lastly, add in your basil and a squeeze of lime. Serve over rice and enjoy!

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